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‘Tis the Season for Red Velvet Snowflake Cookies!

Wow your guests over the holidays with these delicious and festive Red Velvet Snowflake Cookies.

Red Velvet Snowflake Cookies

Preparation Time

Total: 55mins to 59mins
Preparation: 45mins
Cook: 10mins to 14mins


225 g / 8 oz butter, diced
and at room temperature
200 g / 7 oz caster sugar
1 egg, beaten
1 tbsp red food colouring
1 tsp vanilla extract
1 tsp almond extract
350 g / 12 oz plain flour
55 g / 2 oz plain flour,
for dusting
pinch of salt


175 g / 6 oz icing sugar
5 tsp milk


1: Preheat the oven to 180°C/350°F/Gas Mark 4.

2: Line two baking sheets with silicone mats or greaseproof paper, then set aside.

3: Beat the butter and sugar together in a large mixing bowl with an electric mixer until creamy. Beat in the egg, food colouring, vanilla extract and almond extract, beating until the colour is evenly distributed.

4: Sift the flour and salt into the bowl and beat them in. Use your hands to mix the dough into a soft ball. Cut the ball into two equal pieces.

5: Roll out one piece of the dough at a time, using a lightly floured roller on a lightly floured surface, to a thickness of 3 mm/⅛ inch. Use a lightly floured 7.5-cm/3-inch snowflake-shaped cutter to cut out as many cookies as you can, re-rolling the trimmings. Repeat with the remaining dough. You should get a total of 55 cookies.

6: Place the cookies on the baking sheets and bake in the preheated oven, in batches, if necessary, for 10–14 minutes until the edges start to brown. Transfer the cookies to wire racks and leave to cool completely.

7: Meanwhile, make the icing. Sift the icing sugar into a bowl and make a well in the centre. Add the milk to the well, stirring in the sugar from the side to avoid lumps. Slowly add more milk, ¼ teaspoon at a time, until the icing is smooth and has a piping consistency. If not using immediately, press a sheet of clingfilm over the surface of the icing to prevent a skin forming.

8: Spoon the icing into a piping bag fitted with a small plain tip. Carefully pipe pretty decorations onto the cookies. Leave to set for 1 hour, then store in an airtight container, layered with greaseproof paper, for up to 3 days.

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